flash: Dessert can be the perfect place to
add calcium to your diet. We did just that by using ricotta cheese in
sweet little tartlets. (Eight percent of your daily value, so not too
The apricot jam does double duty: As a sweetener for the ricotta plus
glaze for the berries.
½ cup part-skim ricotta
½ tsp finely grated lemon zest
½ tsp pure vanilla extract
1 Tbsp plus 1 tsp apricot jam
⅓ cup blueberries
12 frozen mini phyllo shells, thawed
2 tsp pine nuts or sliced almonds
1. Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
2. Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
3. Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Read more at http://www.foodnetwork.ca/recipe/healthy-blueberry-ricotta-tartlets/20454/#kddpEqHHKDRMZkuI.99